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"Let Them Eat Cake!"…

Oct 27 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more

Art is the Driving…

Oct 27 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Creole Italian…

Oct 27 - 27, 2016
The Southern Food and Beverage Museum is pleased to announce its latest edition… more

Crimestoppers "A…

Oct 27 - 27, 2016
Crimestoppers "A Night of Blue" will feature blues music from local… more

Danse Macabre- The…

Oct 27 - 30, 2016
The Historic New Orleans Collection will be offering a special Halloween-themed… more

Dave Ferrato Open Jam…

Oct 27 - Dec 29, 2016
Dave Ferrato and Band Host a Thursday Night Open Jam Series! Any and all… more

David Hansen's Garden…

Oct 27, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Education Gallery…

Oct 27 - Nov 27, 2016
Artists and Sense of Place Residency Show featuring artwork created by students… more

Halloween New Orleans

Oct 27 - 30, 2016
Join us for the annual Halloween New Orleans, a weekend-long LGBT… more

Heart of the House

Oct 27, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Historic New Orleans…

Oct 27, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Jazz in the Park

Oct 27 - Nov 3, 2016
Jazz in the Park returns for its 10th season this fall running from September… more

New Orleans Secrets…

Oct 27 - 28, 2016
Part ghost hunt, part séance...there's nothing else in New Orleans like… more

Ogden After Hours…

Oct 27 - 27, 2016
Celebrate Día de los Muertos (Day of the Dead) at Ogden After Hours… more

Ogden Museum of…

Oct 27 - Nov 8, 2016
Each year, the Ogden Museum celebrates Dia de los Muertos (Day of the Dead),… more

Saenger Theatre…

Oct 27 - 30, 2016
Join us for the Illusionists- Live from Broadway. This mind blowing spectacular… more

Save our Cemeteries &…

Oct 27 - 27, 2016
Save Our Cemeteries is proud to offer an exclusive evening reception at… more

Thursdays at Twilight…

Oct 27 - 27, 2016
Stroll through the New Orleans Botanical Garden at twilight, settle indoors at… more

Anne Rice's Vampire…

Oct 28 - 28, 2016
Join us for the 28th Annual Vampire Ball featuring Anne Rice  Lestat Fan… more

Boo at the Zoo

Oct 28 - 29, 2016
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

"Let Them Eat Cake!"…

Oct 27 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more
OVG Guide Widget 1

Crawfish Pie

Provided by 1870 Banana Courtyard French Quarter/New Orleans B&B


• 12-16 ounce package of crawfish tail meat (NOTE: crawfish tails are fairly
   widely available now, in the frozen seafood section, usually in 12 or 16
   ounce packages. They are already parboiled, so don't overcook).
• Juice of 1 lemon (for marinade)
• ½ cup white wine (for marinade)
• Two 9-inch pie crusts
• 4 tablespoons butter
• 1 tablespoon olive oil
• ½ cup onion, chopped
• ½ cup celery, minced
• ½ cup green bell pepper, chopped
• 1 tablespoon Creole seasoning
• ½ teaspoon salt
• 2 tablespoons flour
• ½ cup brandy
• 4 cloves garlic, minced
• ½ to 1 teaspoon hot pepper sauce, or to taste
• ½ cup milk

Preheat oven to 350 degrees F. Bake 1 pie crust (this one will be used for bottom crust) for 6-8 minutes until light golden brown. Let crust cool.

Raise oven temperature to 375 degrees F.

Melt butter and oil in a large skillet. Sauté onions, celery, bell pepper, Creole seasoning, and salt over medium heat. Stir for 4 minutes, until vegetables begin to soften.

Add flour. Mix this well. Cook for a few more minutes.
Remove from heat and stir in the crawfish. Add brandy. Flame to burn off alcohol.

Add garlic, then cook for a few more minutes.
Add the hot sauce, and cook a few minutes more.
Stir in the milk. Stir while heating milk to thicken slightly. Remove from burner.

Pour mixture into the browned 9 inch pie crust. Put 2nd (non browned) pie crust on top Press down on edges of crusts to seal. Slash top crust 3-4 times to vent.

Place pie on cookie sheet in oven to prevent bottom from over browning. Bake at 375 degrees F for 15-20 minutes, or until the top crust is lightly browned.

Let cool to room temperature before slicing. Serve immediately.

This pie freezes well. Wrap in 2 layers of foil before putting in freezer.
To serve: thaw (still wrapped in foil), then warm for 10 minutes in medium heat oven. Remove foil, then bake for 8 minutes more.

Yield: 6 slices.
Prep time: 20-25 minutes
Baking time: 15-20 minutes.



 1870 Banana Courtyard Crawfish Pie